Comfort Crêpes at Flo’s Crêperie

Image source: IN Noosa Magazine

As winter comes to Flo’s Crêperie, owner Florian Guillemard reimagines memories of comfort food from his native France to deliver new dishes and dining events, Georgia Beard reveals. 

As leaves break away from their branches and snow smothers French soil, the staff at Flo’s Crêperie remember retreating into their homes for heart-warming food and good company. 

Their childhoods in winter-clad France were marked by gatherings with friends and family, glasses of mulled wine and rich dishes melting with butter, cream, cheese and fresh meats. 

Now settled in Mooloolaba Wharf and Noosa, owner Florian Guillemard and his team have folded these memories into the crêpes and galettes featured on their new winter menu. 

As we rug up in our layers and crank up our heaters – because us locals can’t handle the temperature dropping below 20°C – we’re invited to come in from the cold at Flo’s Crêperie. 

Combining beloved flavours from both French and Australian cuisine, Flo’s comforting dishes encourage us to make our own memories of winter feasts. 

Paired with mulled wine, Flo’s will serve winter-themed specials including slow-roasted duck confit; truffle galettes; and ‘La Tartiflette’ – an alpine galette oozing with Reblochon cheese.

“Reblochon is a semi-soft, washed rind and smear ripened mountain cheese,” Florian enthuses. “It’s usually served baked over potatoes, caramelised onions and bacon in what can only be described as a gooey, creamy and comforting baked casserole. 

“Our classics are also perfect for a cool evening, especially our winter bestseller ‘Flo’s Alpine Cheese’, which also has bacon, raclette cheese, caramelised onions and potatoes.

“Raclette is an alpine-style Swiss cheese dish we love as it brings up so many fond memories of the French Alps and raclette parties – we’re known for hosting a mean raclette party at home! 

“Traditionally, you place a raclette grill in the centre of the table, and everyone melts their slices of cheese in miniature frypans. 

“When the cheese has melted, you pour it over boiled potatoes, a selection of cured meats and a green salad – all to be enjoyed at a leisurely pace with plenty of good wine and long chats among great friends.”

The kitchen has also added a galette dish inspired by the big brekkies of their favourite beachside cafés. 

‘La Grande’, translating to ‘The Big One’, is the ideal après-winter surf indulgence with two eggs, chorizo, bacon, mushrooms and tomato relish.

“Of course, our flambée crêpes are perfect for any occasion, but they’re especially popular in winter – the little shot of Grand Marnier on fire is the perfect warming treat,” Florian added. 

In the kitchen, he experiments with his native comfort foods, such as beef bourguignon and veal blanquette, and adapts their recipes to suit his crêpes and galettes. 

“We all have our own idea of what comfort food means, but for us, it’s food that feels warm, filling, cosy, safe, nurturing and basically, like home – and that’s the best way to describe a crêpe!

“Everything is warm and home-cooked in a crêpe and served on a hot plate with a warm sauce – it’s the perfect way to feel snug and put a smile on your face on the cold days.”

Uniting comfort and creativity, Flo’s Crêperie just introduced seasonal Tasting Dinners, revolutionising crêpes, galettes and cider in a stimulating experience for both kitchen and customers. 

The first in the series, Go with the Flo, has been a sell-out success. Florian designed the four-course tasting menu in collaboration with Executive Chef François Poulard, a long-time friend whose career has carried him through renowned kitchens in France, Belgium, Switzerland, the UK and Sydney.

Experimenting with the form of crêpes, the menu featured oysters with cider jelly, Mooloolaba king prawns and cured ocean trout; a modern take on duck à l’orange; François’s pâté en croûte; a scallop and mushroom tart with a cider beurre blanc; homemade gnocchi with a twist; and a crêpe cake to finish. 

Florian and his team will continue to host Tasting Dinners throughout the year, and they won’t be the only events taking over both Mooloolaba and Noosa restaurants!

Flo’s French patriotism will be on full display when they celebrate Bastille Day for the second year, featuring French-themed specials, music, vibes and spot prizes to be won! Ooh la la!

“We love it when people come together around the table and leave with full bellies and great memories,” Florian said. “So bring your beret and come and get Francey with us!

“Crêpes are always a special family experience, because kids, parents and grandparents all love them, and seeing families gathering around the table enjoying good food reminds us of home.” 

Visit www.floscreperie.com to view the winter menu and discover details for upcoming events!

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